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Fermentation Atlas

Belarus

17 ferments from Belarus, with how each is made.

17 entries listed here.

Compare them

FermentKindMain stepTemperatureSaltpH
Fermented birch sap (berezovitsa, birch kvass)Soft drinks24 h – 6 days6 → 3.18
Kvashenaya kapusta (Russian sauerkraut)Vegetables5–20 days13–20 °C2.5 %
Kvass (bread kvass)Soft drinks2–2.5 days4 °C3.5–4.7
Scalded-rye sourdough breads (Borodinsky, Latvian rupjmaize, Lithuanian, Estonian leib)Cereals and bread22 h30–55 °C4.1
SmetanaFermented milk24 h20–35 °C
TvorogCheese6–12 h4–5.5
Żur / żurek starter (zakwas)Cereals and breadup to 4.9 months10–20 °C1.5 %
Birch sap wine / fermented birch sap (beryozovik)Alcoholic drinks
Braga (Russian home grain/sugar mash)Alcoholic drinks
HuslyankaFermented milk12 h6.6
Koporye tea / Ivan-chai (fermented fireweed leaf tea)Tea leaf
Mochenye yabloki (soaked-fermented apples)Fruit
Naturally soured milk (Central and Eastern Europe)Fermented milk3.5–4.5
RyazhenkaFermented milkat least 8 h85–95 °C6.5
Salt-fermented mushrooms (Eastern Europe)Vegetables30 days – 2 months5–10 °C3–6 %
Snezhok ("Little snowball")Fermented milk4–8 h37–42 °C4.4–4.6
Solyonye ogurtsy (Russian salted cucumbers)Vegetables6–7 %

Bold names have a full page with the animated steps. Blank cells: no sourced value yet.

Numbers come from cited sources and carry a label that says how each is known. How this atlas is made